The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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GRNutrition's picture

Can i ask another silly/novice question

December 19, 2010 - 2:25pm -- GRNutrition
Forums: 

Hi everyone.


 


Very helpful forum here.


 


I would like to know the answer to this please, i'd like to bake my own bread, and think it would be good to know how to do it.


 


If for example, i wanted to make a 300g loaf of French bread, how do i go about making sure the quantities are correct in the recipe, so that the end product ends up as 300g?


 


Is there some form of formula you use or some percentages which will result in the bread being 'x' grams?


 

nojiri's picture

Will a commercial steam pan work for general baking?

December 12, 2010 - 6:27pm -- nojiri
Forums: 

Hi,


I'm a total newb trying to buy a stainless steel baking pan for my wife.  She needs a very specicfic size (10x12) that will fit in our convection oven, and I'm wondering if a commercial steam pan like the one in the link below will work OK for general baking.  It's 24 guage SS and is 10 x 12 x 2.5.  Will this work OK, or do you have any other suggestions?  Thanks!


 


http://www.katom.com/158-88122.html


 


Cheers! - nojiri

Spattznatt's picture

Problem:Degasing bread during transfer

December 12, 2010 - 9:29am -- Spattznatt

Greetings,


 


I was wondering if anyone had recommendations/suggestions on the best way to move bread after the final rise. I find that my dough always degases some during the transfer to the peel. What is the best way to avoid this from happening?I am slowly seeing improvements in my bread since finding The Fresh Loaf and I want to thank everyone for their input.


 


S

cookingwithdenay's picture

2010 Washburne Culinary Institute Scholarship Application - Due Date: 3/14/2011

December 4, 2010 - 7:17pm -- cookingwithdenay
Forums: 

Here is a wonderful opportunity for someone in the Chicago, IL area to attend a Culinary Art program. If you cannot participate please pay it forward.


2010 Washburne Culinary Institute Scholarship
http://culinaryschooladviser.com/?p=251 (Website)
Due Date: 3/14/2011 (It's not too late to apply)


Washburne Culinary Institute currently has a scholarship for continuing students in their culinary arts or baking & pastry classes.

ifanpayne's picture

Adjusting ingredients to increase the size of Boulder's Best White Bread

November 16, 2010 - 1:32pm -- ifanpayne
Forums: 

Does anyone have any experience with increasing the amount of flour in Susan Purdy's Boulder's Best White Loaf? I want to make larger loaves. If I use 50% more flour, by how much do I adjust the amount of yeast etc. at 5,000 and 7,000ft? 

cookingwithdenay's picture

Is bread baking the "Step-Child" of the baking industry?

October 6, 2010 - 11:12am -- cookingwithdenay
Forums: 

I recently ran across an interesting article about the attention given to baking and the attention "not" given to bread baking. I started to browse around the net and I'm starting to think it might be true. Would love to know your opinion.


Question:


Chefs get all sorts of attention in competitions, but bread bakers, fugetaboutit! Is it really true???


Check out http://www.chewswise.com/chews/2010/09/competitive-breadmaking.html

breitbaker's picture
breitbaker

Hi everyone...I've been MIA the past few months...certainly not from baking, but mostly from commenting on this site. I still consider this an invaluable resource though!


Somehow, summer overtakes.


I have begun blogging at a separate domain though, so come on over and see what I've been up to! It's my adventures in the kitchen along with snippets of the things I grow and create....


See ya there!     http://www.brightbakes.wordpress.com


Cathy B.pane siciliano.JPG

BellesAZ's picture

How to start a baking co-op? Need advice and guidance!

September 3, 2010 - 11:04am -- BellesAZ
Forums: 

Hi all,


I need some help in determining the advantages of starting a cooperative for bakers.  Believe it or not, I live in the 5th largest city in the USA and there are NO decent baking supply stores here.  The only one that really comes close is Shar's and she sells grain mills and whole wheats to grind your own.  I'm not really interested in that yet.. and really, I'm just looking for a good source of flours and other baking ingredients that I don't have to buy in 50 lb bags.

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